{"id":1328,"date":"2020-02-20T17:54:57","date_gmt":"2020-02-20T17:54:57","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1328"},"modified":"2020-04-04T13:23:04","modified_gmt":"2020-04-04T12:23:04","slug":"italian-cuisine","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/italian-cuisine\/","title":{"rendered":"ITALIAN CUISINE"},"content":{"rendered":"\t\t
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THE COOKING OF ITALY<\/span><\/p>

THE MOTHER CUISINE :\u00a0 The cooking of the Italian Peninsula was the first fully developed cuisine in Europe. Its originators the ancient Romans, found some of their culinary inspirations in Asia minor and Greece , besides drawing on many resources and ingredients that were home grown . Combining all these it was possible for Italy to teach France the act of good Cooking\u00a0 and eating . In fact , the La Rowne Gastronomique the bible of French Cooking goes on Staple \u201c Italian Cooking can be considered , as a varitable mother cuisine.<\/span><\/p>

It was in 1533, that Catherine\u00a0 de Medici journeyed from Florence\u00a0 to France\u00a0 for her marriage to king Henri II. Both Catherine and her Cousin Marie de Medici who later became queen of Henri IV in 1600, brought teams of Expert cooks to France with them. They knew the art of making modern Pastry and desserts , Cakes , cream puffs and ices. Medici cooks also now familiar vegetables like outside Italy dishes such as the now familiar vegetables like asparagus, artichok, broccoli and the tiny peas that the French took as their own and which the world now knows as Petit\u2019s\u00a0 Pois.<\/span><\/p>

The mother Cuisine of Italy also assimilated many Products of the New World and helped introduce them to the old. It is hard to imagine Italian Cooking without the tomato, but till 1554, no European had even set eyes to it . It was imported into Italy form mixies where it was known as Pomo d\u2019 oro (golden\u00a0 apples) . The Piments or red Pepper , to important in Italian Cooking today , was also a find of the conquests , so was the potato sent\u00a0 back to Europe in 1540. Italy was also the first to Exploit corn , the grain used today in Polento. Turkey were brought back from America and were cooked according to Existing recipes of Peacock . In the end of 1600 , the Italian list of food resources was complete and Italians cooking techniques and eating habits had crytallised into the forms we know today.<\/span><\/p>

THE MODERN CUISINE<\/span><\/p>

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To many a non \u2013Italian , the Cooking of\u00a0 Italy means Pasta, Paste and more Pasta. Actually , Italian Fare can be lively and interesting .It ranges from rich, stomach warming soups through dazzling anti Pasta , meat, fish and\u00a0 vegetables dishes , to a profusion of cakes and ice creams.<\/span><\/p>

On the basis of styles of\u00a0 Cooking Pasta , the whole Country\u00a0 can be divided into North and South , into two quite separate culinary territories.<\/span><\/p>

The north is fertile Popular ,industrialized and affluent, the south is Porched , sparsely inhabited historically poor and mainly agricultural .As a\u00a0 Consequence , the north cooks in butter , the South in olive oil (its cheaper to maintain an olive tree than a cow. Flat Pastas , usually made with egg are Popular in the north where as dried tubular\u00a0 Pastas like Spaghetti and macaroni are more popular in the south.<\/span><\/p>

PASTA<\/strong><\/span><\/h6>

No doubt, most non-Italians if asked to name Pastas would probably mention Spaghetti and macaron\u2019s and Perhaps Cavioli and Vermicilli . This is not many from a list which includes agnolotti , amorini, bucatini , Cenellon, Capellini, Capalletti, Covatoni, Conchiylie, ditali, ditalini, faifalle, faifalette, fedelini, fettucea, fettucelle, fettucine, fritelle, fusilli,losagne, linguine, lumache, Macherancelli, Mafalde, Malfatti, Manicotti,Margherite, Maruzelle, Mezoni, Mostaccioli, Papardelle,Passatelli,Pastine, Penne, Pennoni, Perciatelli, riccidine, rigati, rigatoni, spaghettini, spiedini, stelline, stivaletti, tagliarini, tagliatell, tagliolioni, tonarelli, tonnellini, tortelli,tortellini,torteloni,trenette, tripalini, tubettini, tufoni, & ziti. Most names describe the shape , origins or filling of the Pastas at times , they are in local dialects and at times, even nicknames among those which are translatable are agnolotti (little lambs) amorini (little cupids) , Cannelloni(Big Pipes) Conchiglie (Counch Shells) , farfaller (butterflies),<\/span><\/p>

fusilli (spindles) linque de\u00a0 Parsero ( Sparroni\u00a0 tongues ) viceiolini(little cinls) Stivalatti<\/span><\/p>

(little boots and vermicelli(little worms).<\/span><\/p>

Pastas can be cooked in variety of ways including boiling , frying , baking . Besides the above list , they are doughy varieties of gnocchi which are Pasta like dumplings made of flour, semolina, Potatoes or a mixture of these .There are also a whole range of sauces including Pesto, \u201c Besciamella\u201d and ragu Bolognese\u201d\u00a0 that go along with these\u00a0 Pastas. After Pasta , the sea , infact , is Italy\u2019s more important sauce of\u00a0 food . Every Italian Provence , with a sea coast has its\u00a0 own delicious variety of chowders. From its long Coastline along the Tyrrhenien and\u00a0 Adriatic seas , Italian net around 700 million tonnes of\u00a0 fish each year. These includes varieties such as , red mullet sole bars, anchovies, sardines, mackeral, tuna and .<\/span><\/p>

The sea also Provides vast quantities of shell fish and crustaceans\u00a0 cysters, clams , mussels , spiny lobsters , shrimp, cray fish, and the famous scampi also squid , cuttle fish and Octopus varieties not very Popular outside Italy.<\/span><\/p>

While Pasta and fish may be the staple diet , the greater glories of Italian\u00a0 cuisine lies in its fruits and vegetables.<\/span><\/p>

No Italian kitchen is without fresh or dried bunches of Parsley, sweet basil, wild marjoram , sage, tarragon, bay leaves, oregano mint, fennel seeds and juniper berries. Along with spices such as cloves , coriander , and\u00a0 flavouring like saffaron , garlic shallots, lemon juice,vinegar, olives and celery from a wide spectrum of Enhances to choose from. In this list, the olive has a special place .Some of the best olive oil comes from Italy .Lucca in Tuscany\u00a0 and Saseria in Sardania produce top quality olive oil .<\/span><\/p>

Italy in Europe biggest producer of rice and its per acre production is not matched anywhere in the world . Arborio is a top quality rice used in the making of Rizotto. By the end of the 18th<\/sup> century . The rice grown in the Piedmont region in the North was so superior \u00a0that\u00a0 its cultivation methods was a closely guarded secret .It was illegal to take the seed out of\u00a0 the region.<\/span><\/p>

Although\u00a0 Italians\u00a0 are not ordinarily great meat eaters , it is not true that Italy does not have good meat. Italian veal, Pork and even beef are very good , but most Italian prefer veal, among other popular meats are the processed Pork in the form of\u00a0 Parma , Ham , Bologna sausage , Mortadello sausage . Duck geese children and turkey are also prepared in a variety of ways.<\/span><\/p>

Italy also has a fair amount of good quality cheese , Although they do not compare with the variety of France , cheeses\u00a0 such as Parmesan , Gorgonzola and Bel Paese are now world famous.<\/span><\/p>

Italian ice creams are probably the best in the world .It comes in two basic varieties , the gelati ( milk based , such as vanilla , chocolate ) and granita (shorbet like made of a thin Powdery ice flavoured with lemon , Coffee etc.,<\/span><\/p>

THE\u00a0 REGIONS OF ITALY<\/span><\/p>

Culinary wise Italy has been divided into various regions .Each region has its own history and its own distinctive way of Preparing food. The main region include Rome, Florence and Tuscany , Bologna , Venice and the North east , Genoe and\u00a0 Lingwia, Milan and Lombardy .Turin and Piedmont , Naples and the South and the islands .All Italians Consider restaurants serving dishes from other regions as being \u201cInternational\u201d .To a citizen of\u00a0 Bologna\u00a0 , a restaurant serving Roman. Genoese or sielian\u00a0 dishes is International but\u00a0 a\u00a0 Bologna restaurant serving Milanese , venetian or Florentine dishes is not regarded as International as those dishes are from neighbouring\u00a0 region and have been assimilated into Bolognese cuisine .One reason that many Foreigners think Italian Cooking is Pretty much the same is that most Italian restaurants abroad are Nepolitan. It was from the relatively improvised south of the country that most immigrants came from , bringing with\u00a0 them their regional Cuisines .In the broadest terms , the dominant city of Northern Italian Cooking is Bologna and Naples is of the South. Besides having\u00a0 a large appetite for Pasta , South Italy also has bread as its staple .Bread not money is the gift\u00a0 for beggars . Bread is combined\u00a0 with cheese to produce\u00a0 the traditional \u201cMozzarella in Carrozza\u201d (Mozzerelle in a carriage ). The South also has a well developed sweet tooth .\u201dTrudiddi are small biscuits fried in oil, dipped in honey and frosted with sugar or chocolate , mostaccioli are similar but flavoured with almonds Biscuits Tortoni invented by a Neapolitan of the same name led to the development of granite and gelati.<\/span><\/p>

SICILY & SARDINIA<\/span><\/p>

The two islands region of the coast of Italy have also greatly influenced the food of Italy . They share a certain insular conservatism, clinging\u00a0 to their own ancient culinary traditions .Sicily raises lush crops of\u00a0 citrus fruits , garden vegetables olives and grapes. Sardinia a fishes for tuna has some excellent wines and has about one third of the flock of sheep in Italy. The most famous creations of Sicilian cuisine are the sweets and Pastries . Home made cakes and breads are also Popular. The typical bread is Cartwheel shaped .Sicilians\u00a0 eat little meat and that too in the form of cured sausage .In Sardinia the meals are healthier .This is the land of cooking \u201cFURRIA\u201d Furria meaning to turn and turn on. This refers to spit roasting and whole animals such as wild boar , suckling Pig, basy lamb and young goats . Sardinia and sicily were once known as the Grannary of Italy.<\/span><\/p>

THE REGION OF ROME<\/span><\/p>

Sooner or later, for most visitors , all roads lead to Rome , as\u00a0 a Capital , Rome manages to embraces the culinary character of the entire country .The real Pride of the Roman Homeland ,however lies in its own native cooking . Romans\u00a0 know\u00a0 or care for the gastronomic split between the north and south .They have developed their own variation of\u00a0 both\u00a0 northern and southern Pasta. The city is famous for its Cannelonoi , fettucine, al burro and tagliatelle . Rome also has many dishes involving Maceroni and spaghetti (from South ). Among the meat dishes, the popular ones include Porchette and abbachio (suckling lamb) another favourite is saltimbocca\u00a0 a veal and ham Escalope seasoned with sage and santeed in butter and then braised in wine .\u201dFiletti di baccale (thin strips of salt cod, dipped in butter and\u00a0 fried in olive oil).<\/span><\/p>

Pajata de Vitello (real offals with Pecorina cheese and rigatoni.) Coda alla Vaccinora (braised ox tails) Pemodori Cenriso (striffed\u00a0 tomatoes ) and cipolline in agrodeolee are all Roman favourites .The neighbouring districts of Umbria and the Marches are also decidedly influenced by Latin (Rome) . Perogia the capital of Umbria the region north of Rome is known for its chocolates, the best in Italy as well as for Porchetta Perugina\u00a0 ahighly spiced version of the suckling Pig.Umbria is also famous for its crop of good quality vegetables including celery and Mushrooms .More exotic are its magnificient block truffles richer in taste\u00a0 than its French counter part. Another source of food is the fresh water lakes of Trasimen and\u00a0 Piediluco where trount , Perch grey mullet and cels.<\/span><\/p>

FLORENCE & TUSCANY<\/u><\/strong><\/span><\/h6>

Tuscany is considered the heart land of the nation , the place where the language is the Purest , the traditions strongest and the culture liveliest . It is also the region where he food is thought to be least corrupted by outside influence Great attention is paid to raw ingredients of the highest quality cooked with a minimum of seasoning and sauces .The heart of this heart land is Florence .To many a foreigners , especially to those who know French cooking , the term a la Florentine is famous and would mean the use of spinach in the dish. This is not totally true. To a true Italian a\u00a0 la Florentine would mean the way a\u00a0 la Florentine cooks . One of the more famous dishes is trippa\u00a0 a la Florentine tripe stewed in chicken stock with herbs and vegetables and served with grated Parmesan cheese. Another is arista\u00a0 a la Florentina (roast saddle of Pork seasoned with garlic , cloves and rosemary). Pullo a la diavola (tender quarter of chicken basted with a spicy butter sauced and broiled )and tortino careiofi a speciality of Florence an omlette like Preparation involving artichoke hearts.<\/span><\/p>

Tuscany is best known for its three gastronomic traditions- Beef , Beans and\u00a0 chianti . Probably the oldest and heaviest of beef cattle in the world is the chianina\u00a0 in Tuscany , they are well known for their speedy growth as well their great weight , when it reaches the table chianina\u00a0 beef\u00a0 steak in probably one of the best of the world .Bistecca\u00a0 a\u00a0 la\u00a0 florentina or\u00a0 Costala\u00a0\u00a0 a\u00a0 la\u00a0 florentina\u00a0 are referred dishes. The Costala rib steak grilled over cool and soft\u00a0 wood embers and seasoned with olive oil \u2013 is said to be the best of the best than can be had in Italy . Besides being big beef\u00a0 caters the Tuscans are also known as Mangia Fagioli (bean eaters ) by non Tuscans and this addiction to beam is common to all classes of People . Beans appear on the menu at every stage except the dessert .Hence, there is bean soup (Zuppa difagioli) riso a fagioli (rice and beans ) and Ribollita\u00a0 and any left over dish , reheated and served with beans , chianti is one of the best known Italian wine. Chianti country includes Florence and sienna, its boundaries marked by law. One of the best chianti wine is chianti Brolio , an ancient name in Tuscany . Besides Florence,\u00a0\u00a0 other Tuscan towns are also famous . Arrezo\u00a0 is\u00a0 known for its hams, its delicately flavoured trout and particularly its delicious walnuts and chest nuts. Lucca Produces the best olive oil in all Italy. In Grosetto, the tasty known as Capitone is very famous , while six miles Inland on the river alno in Pisa, the same is called \u2018la cie\u2019 or Cieche . Another Tuscan city Livorno gives its name to a fish stew like soup Cacciucco a la livornese something like the French Bouillaibaise.<\/span><\/p>

Bologna and the North : The Italians refer to the Bologuese (People of the Emilia). Romagna has the richest style of cooking in all Italy. The cattle of the region are also well known and the two very Popular dishes are involtini a la Cacciatore (veal rolls stuffed with smoked ham and chicken livers ) and Cuscinetti di Vitello (veal scallops , stuffed with cheese and ham moistened with ham and cooked in a skillet). One of the more popular Pastas from the region is Tagliatelle. Besides Lasagne\u00a0 a speciality of the city of Bologna is the mortadella sausage. Also from this region comes Pama Ham, Proscirltto di Parma , obtained from boned rear legs. Parma is also responsible for the famed Parmesan cheese (Parmigiano\u00a0 in Italian ) used in soups and served with Pasta , rice and many other dishes. Another delicate Product from the region is the aceta\u00a0 balsamico\u00a0\u00a0 a\u00a0 herb flavoured vinegar which adds sparkle to the salads and Pickled meats . The nearby Feuaro district is fertile and 60-65% Careage is given to apple orchards .This region is known for its bakery Prowess with breads being their Forte. Just South east of Feuare is the town of Ravenna known for its Brodetto (Fish Chowder).<\/span><\/p>

VENICE AND THE NORTH EAST<\/span><\/p>

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Venicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi and Risi\u00a0 e bisi (rice and peas). Scamppi are served in a variety of fashions\u00a0 in a Brodetto (Chowder) rolled in slices of ham or Plain boiled with an oil (vinegar dressings scampi can be baked , fried or grilled . Among the other fish dishes of Venice are stogie in saor (sole with herb sauce) Sardoni a scotadeo (Fresh\u00a0 Sardines , roasted\u00a0 and basted with lemon juices and bisato in tecia ( with tomatoes and\u00a0 herb).These names may even sound to Italians for they are in a Jenetian dialect . Although fish dominates on the coast , a short distance inland , the sea food is built into rice dishes as in risotto con scampi . A Phenomenon among the rice dishes is rise con la va (literally meaning rice with grapes).<\/span><\/p>

Ravigo and Padua are another two towns in the region with culinary contributions . All sorts of Coffee originated from there. Cappucino takes its name from the colour of the roses of the Cappucino monks of Padua. Paduans also like Caffe a\u00a0 la Borgia , Coffee laced with apricot brandy and cinnamon.<\/span><\/p>

NAPLES & THE DEEP SOUTH<\/span><\/p>

Perhaps the most famous example of Neapolitan style cooking is the Pizza. The style is also Exemplified in the regions macaroni and Sphagetti . In expensive hearty and highly varied the cooking of Naples represents the entire south . Naples is the Culinary capital of the south . The South of Italy is not a land of great wines, one Exception is the Lachrima Christi Produced from grapes grown on the slopes of\u00a0 vesuvius.<\/span><\/p>

The Compania region (in which lies Naples ) is superior\u00a0 to the remaining Parts. Because of its fertile volcanic soil, agricultural Produce is abundant and Voluminous with its large coastline, the south depends on the sea for much of its Produce .Each sardines , tubular Pasta, there is plenty of home made Pasta as well. The basic refinement for Pasta is the sauce . There is Sphagetti\u00a0 and\u00a0 Macaroni con le vongole(clam sauce) ,other Neapolitan Faromites include al Sugo (meat sauce ) or al Pomodoro (tomato sauce) However , the most favoured is Pommorda in Coppa that is Pasta topped with fresh tomatoes , onions , bacon and garlic browned with olive oil. From Capsi comes Spaghetti\u00a0 ai totani ( use of squid in the sauce).<\/span><\/p>

ITALIAN FOOD REGION BY REGION<\/u><\/span><\/p>

PIEDMONT<\/strong>\u00a0 – The name means at the foot of the mountain , which it is , bordering on both France and Switzerland .Mainly mushrooms and truffle are grown in this area.<\/span><\/p>

LOMBARDY<\/strong> \u2013 The mention of Milan , the Capital of the Province , Produces immediate thoughts of the wonderful risotto named after the city and also the Milanese souffl\u00e9 flavoured\u00a0 strongly with lemon veal dishes including vitello tonnato and ossobuco are responsible specialities of the region.<\/span><\/p>

TRENTINO \u2013 ALTO ASIGE<\/strong> \u2013 This is an area of\u00a0 mountains , rich green valleys and lakes where fish are Plentiful .There is a strong German influence , Particularly when it comes to the wines . There are also several German style liqueurs produced such as Aquavit , Kummel and Slivovitz.<\/span><\/p>

VENETO<\/strong> \u2013 Polenta is served with almost everything .<\/span><\/p>

LIGURIA<\/strong>\u00a0 – The Genoese are Excellent Cooks , and all along the Italian Riveria can be found excellent trattorias which produce amazing fish dishes flavoured with\u00a0 Olive oil. Pesto sauce comes from this area.<\/span><\/p>

EMILIA \u2013 ROMAGNA<\/strong> \u2013 Tortellini and lasagne are among the many Pasta dishes which feature widely , as do Saltimbocca and other veal dishes. Parma is famous for its ham , Prosciatto di Parma.<\/span><\/p>

TUSCANY<\/strong> \u2013 BEANS ARE\u00a0 FAMOUS , T boned steak bistecca alla fiorentia.<\/span><\/p>

UMBRIA<\/strong> \/ MARCHES<\/strong> \u2013 PORK and fresh ingredients are important ,spit roasting and grilling are Popular , Excellent local olive oil is used for cooking.<\/span><\/p>

LAZIO<\/strong> \u2013 Lamb veal \u2018Saltimbocca \u2018 and offal all with generous amounts of herbs and seasonings.<\/span><\/p>

ABRUZZI<\/strong>\u00a0 AND MOLISE<\/strong> \u2013 Lamb , Cheese , ham, herbs.<\/span><\/p>

CAMPANIA<\/strong> \u2013 Naples is the home of Pasta dishes and tomato sauce .Pizza is said to have been created in Naples . Pizzaiola steak mozzarella\u00a0 comes from this region.<\/span><\/p>

PUGLIA<\/strong> (Apulia)<\/strong> \u2013 Good fruits, olives vegetables and herbs and sea food . Puglians are said to be champion Pasta eaters.<\/span><\/p>

BASILICATA<\/strong> \u2013 Lamb is flavoured with the herbs and grasses . Chitti Pepper are grown,\u00a0 Local breads are baked in huge waves.<\/span><\/p>

CALABRIA<\/strong> \u2013 Orange and lemon , Olive trees , Egg Plant . Many\u00a0 desserts and cakes are flavoured with aniseed , honey almonds and the figs.<\/span><\/p>

SICILY<\/strong> \u2013 Fish and Vegetables , Citrus fruits , dry , marsala wive . Game\u00a0 Cassala and other ice creams are Excellent and world famous.<\/span><\/p>

SARDINIA<\/strong> \u2013 Suckling Pig or sady lamb , offals , Rabbit , sea bass ,lobsters tuna, mullet , cels, and mussels are in good supply.<\/span><\/p>

Local herb myrtle(mirto) is added to anything from chicken to local liqueue the sweet dishes are numerous.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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DOWNLOAD ITALIAN CUISINE NOTES<\/a><\/strong><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

THE COOKING OF ITALY THE MOTHER CUISINE :\u00a0 The cooking of the Italian Peninsula was the first fully developed cuisine in Europe. Its originators the ancient Romans, found some of their culinary inspirations in Asia minor and Greece , besides drawing on many resources and ingredients that were home grown . 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